Let me tell you about my absolute favorite way to eat chocolate chip cookies – in thick, chewy bar form! These chocolate chip cookie bars are my go-to dessert when I need something quick, comforting, and guaranteed to disappear fast at parties. I’ve been baking this recipe since college (when my dormmates basically demanded weekly batches), and after hundreds of pans, I’ve perfected every detail.
What makes these bars special? They combine everything you love about classic chocolate chip cookies – that buttery, vanilla-kissed dough packed with melty chocolate – but in an even simpler format. No scooping individual cookies required! Just spread the dough in a pan, bake, and cut into squares of pure happiness. The edges get slightly crisp while the center stays gloriously soft – my ideal texture combination.
Whether you’re a baking newbie or seasoned pro, these chocolate chip cookie bars will become your new secret weapon. They’re practically foolproof and always deliver that nostalgic, warm-from-the-oven magic we all crave.
Table of Contents
Table of Contents
Ingredients for Chocolate Chip Cookie Bars
Gathering the right ingredients is half the battle when making perfect chocolate chip cookie bars. Here’s what you’ll need, with some important notes to get it just right:
- 1 cup unsalted butter, softened – This is key! Leave it out for about 30 minutes – it should dent when you press it but not be melty. I like to cut mine into tablespoons to speed up softening.
- 1 cup brown sugar, packed – Really press it into the measuring cup. Dark brown gives more molasses flavor, but light works too.
- 1/2 cup granulated sugar – Just your regular white sugar does the trick here.
- 2 large eggs – Room temperature eggs blend better. If you forget to take them out early, just place them in warm water for 5 minutes.
- 2 teaspoons vanilla extract – The good stuff makes a difference! My splurge is Mexican vanilla.
- 2 1/4 cups all-purpose flour – Spoon it into the cup and level it off – no packing!
- 1 teaspoon baking soda – Check that it’s fresh for best rise.
- 1/2 teaspoon salt – Balances all that sweetness beautifully.
- 2 cups chocolate chips – I use semisweet, but see below for alternatives!
Ingredient Substitutions and Notes
My college years taught me the art of substitutions when the pantry was bare! Here are my tried-and-true swaps:
Out of chocolate chips? Chop up chocolate bars (about 12 oz) for gorgeous melty chunks. Or try M&Ms for color – my nephew’s favorite version.
Need gluten-free? Use your favorite 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill. Learn more about gluten-free baking.
Butter alternatives: For dairy-free, I’ve used coconut oil with good results, though the texture changes slightly. Margarine works in a pinch, but the flavor won’t be as rich.
My pro tip: If you only have salted butter, just reduce the added salt to 1/4 teaspoon. And always taste your dough – it should make you smile before it even hits the oven!
How to Make Chocolate Chip Cookie Bars
Okay, let’s get baking! These chocolate chip cookie bars couldn’t be easier – but I’ll walk you through every step to guarantee that perfect texture we’re after.
Step 1: First, preheat that oven to 350°F (175°C). While it’s heating up, grab your 9×13-inch pan and give it a good greasing. I like to use butter for that nostalgic flavor, but baking spray works great too. (Trust me, you don’t want to skip this – nothing’s sadder than bars stuck to the pan!)
Step 2: Now the fun part – creaming the butter and sugars together. Use a sturdy wooden spoon or electric mixer on medium speed until the mixture looks pale and fluffy, about 2-3 minutes. This creates tiny air pockets that’ll make your bars light and tender.
Step 3: Add the eggs one at a time, mixing well after each, then stir in the vanilla. The batter might look a bit curdled at this point – don’t panic! It’ll come together when we add the dry ingredients.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing = tough bars, and we don’t want that!
Step 5: Fold in those glorious chocolate chips – I usually sneak a handful extra because why not? Spread the thick batter evenly in your prepared pan. A slightly wet offset spatula helps get it perfectly smooth.
Step 6: Bake for 20-25 minutes. The edges should be golden brown, but the center might still look slightly underdone – that’s perfect! They’ll continue cooking as they cool. Let them rest in the pan for at least 30 minutes before cutting (I know, the waiting is torture!).
Pro Tips for Perfect Bars
Here are my hard-earned secrets after many, many batches:
For gooey lovers: Pull them out at 20 minutes even if they seem underbaked. They’ll set up perfectly as they cool.
Easy removal hack: Line your pan with parchment paper, leaving an overhang on two sides. Once cooled, you can lift the whole slab out before cutting! This is a great baking tip.
Texture test: Press lightly on the center – it should spring back slightly. If your finger leaves a dent, they need another minute or two.
Cutting trick: Use a plastic knife for clean slices that won’t drag the chocolate. Works like magic!
Serving and Storing Chocolate Chip Cookie Bars
There’s nothing better than sneaking a still-warm square straight from the pan – the chocolate practically oozes onto your fingers! For an extra indulgent treat, serve these bars slightly warm with a scoop of vanilla ice cream melting over the top. My family calls this “cookie bar à la mode” and it disappears frighteningly fast at summer barbecues.
These bars keep beautifully at room temperature in an airtight container for up to 5 days (if they last that long!). For longer storage, I wrap individual portions in plastic wrap and freeze for up to 3 months. They thaw in minutes on the counter, or pop them in the microwave for 15 seconds to recreate that fresh-baked magic. Pro tip: Freeze a batch before a party – you’ll always have emergency dessert ready! Check out more dessert recipes for your next gathering.
Chocolate Chip Cookie Bars Variations
One of my favorite things about this recipe is how easily you can mix it up! Here are the variations my friends and family beg me to make:
Nutty delight: Stir in 1 cup of chopped walnuts or pecans with the chocolate chips. The crunch takes these bars to another level – my dad’s absolute favorite version.
Caramel surprise: Before baking, drizzle the top with 1/2 cup caramel sauce and use a knife to swirl it in. The caramel gets all gooey and decadent when baked – just warn people it’ll be messy (in the best way).
Birthcake bars: Swap chocolate chips for rainbow sprinkles and white chocolate chips. I make these for every kid’s birthday party – they disappear faster than you can sing “Happy Birthday!”
Double trouble: Use half semisweet and half peanut butter chips. The salty-sweet combo is dangerously addictive. I can never stop at just one square!
- Use white chocolate chips and macadamia nuts
- Swirl in peanut butter for a decadent twist like in these Peanut Butter Cereal Bites
- Add a scoop of Homemade Strawberry Ice Cream for the ultimate dessert sandwich
Chocolate Chip Cookie Bars FAQ
Can I freeze these chocolate chip cookie bars?
Absolutely! These bars freeze like a dream. Just let them cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. I like to cut them first so I can grab just one or two when cravings strike. Thaw at room temperature or microwave for 15 seconds if you’re impatient like me!
How do I make gluten-free chocolate chip cookie bars?
Super easy swap – just use your favorite 1:1 gluten-free flour blend instead of all-purpose flour. Bob’s Red Mill works great in this recipe. The texture comes out nearly identical to the original version – just remember to pack your brown sugar firmly!
Why are my bars dry?
Oh no! They probably baked a minute or two too long. Next time, pull them out when the edges are golden but the center still looks slightly underdone – they’ll finish setting as they cool. Also, make sure you’re measuring your flour correctly (spoon it into the cup, don’t scoop!).
Can I double this recipe?
You bet! Double all ingredients and bake in two 9×13 pans or one large half-sheet pan (18×13 inches). Watch the baking time – it might need an extra 5 minutes. This is my go-to move for bake sales and big gatherings!
Nutritional Information
Just a quick note about nutrition – these chocolate chip cookie bars are absolutely a treat (we all deserve them!). Keep in mind that nutritional values are estimates and can vary based on your specific ingredients and brands used. A typical bar contains a satisfying mix of carbs, fats, and that all-important happiness factor! For more delicious recipes, check out our Pinterest page.
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Irresistible Chocolate Chip Cookie Bars in Just 20 Minutes
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Delicious chocolate chip cookie bars that are soft, chewy, and packed with chocolate chips. Perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients.
- Fold in chocolate chips.
- Spread dough evenly into the prepared pan.
- Bake for 20-25 minutes or until golden brown.
- Let cool before cutting into bars.
Notes
- Store in an airtight container for up to 5 days.
- For extra gooey bars, slightly underbake.
- Substitute with dark chocolate chips for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
